Garlic Shrimp Pasta is a delicious way to enjoy simple and flavorful seafood for dinner at home. I’ve made it many times and it is a great change from having chicken or beef. Shrimp don’t have a strong fishy flavor, so kids love it!
The sauce is simple yet creamy and delicious. Adding the clam juice brings out the fresh and briny flavor of the shrimp. I love the garlic and onion with the shrimp as well. It adds depth to the sauce, too!
If you like easy shrimp recipes, you will love Cajun Shrimp Pasta, Shrimp Stuffed Salmon, Cajun Shrimp Scampi, Southern Fried Shrimp or check out these kid friendly shrimp recipes!
Why You’ll Love This Garlic Shrimp Pasta Recipe
- Easy to make: You don’t have to be a seasoned chef to pull off this recipe! It’s very easy to follow.
- Prepare the shrimp ahead: To make cooking time easier, prepare and marinate the shrimp ahead of dinnertime.
- Bold flavors: The garlic, wine, and clam juice are some examples of bold ingredients used in this creamy shrimp pasta.
Ingredients
Below is everything you need to make this shrimp garlic pasta dish. Many of the items are common. I use white wine in this recipe but if you don’t want to make white wine shrimp pasta, you have other options!
- Shrimp: I like to use large shrimp for this recipe. They are not too small but not huge. Ensure they are peeled, and deveined, and the tails are removed. This makes them much easier to eat when added to the sauce and pasta.
- Onion: I typically slice the onions for texture but you may dice them as well. They add a subtle sweet flavor to the dish.
- Garlic: Minced garlic is a must in this recipe! It brings out the other ingredients as well as adding a sharp flavor.
- Olive oil: I use high-quality olive oil to coat and cook the shrimp. You may use avocado oil if you prefer.
- Spices: For this recipe, I only used salt, pepper, and red pepper flakes. The red pepper adds a subtle heat that balances the white wine.
- Pasta: Any type of pasta works for this! I typically use penne but angel hair or even bow-ties are great.
- Flour: I use flour to thicken the sauce. I add it to the onions with the remaining oil to form a roux.
- Clam juice: I like using clam juice instead of broth for the flavor. You may use vegetable or chicken broth instead if you'd like.
- White wine: The wine cooks down to remove the alcohol, but you may substitute it with apple juice if you don’t want to use it.
- Parsley: Fresh parsley adds a pop of color and freshness to the finished garlic butter shrimp pasta.
- Butter: The sauce is finished with butter for added richness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Shrimp and sausage pasta: Add sliced andouille sausage or your favorite smoked sausage for an extra smokey and salty flavor.
- Shrimp and scallop pasta: Try this pasta with shrimp AND scallops! You can never go wrong with more tasty seafood.
- Shrimp asparagus pasta: Asparagus pairs well with the creamy sauce. Add small pieces to add texture and a healthy veggie.
- Shrimp broccoli pasta: Since this recipe reminds me of Alfredo, broccoli tastes delicious added to the shrimp and pasta recipe.
- Shrimp spinach pasta: You can add spinach to anything. It’s good for you and adds a touch of color and texture!
- Add tomato sauce: Add some acidity by stirring in one cup of tomato sauce along with the clam juice.
How to Make Shrimp Pasta
Here are the instructions on how to make this garlic butter shrimp pasta recipe. It’s very easy to make, and only takes a pot and a skillet!
Step 1: Make the marinade. Add garlic, onions, oil, salt, and pepper to a large bowl.
Step 2: Marinate. Toss the shrimp to coat and allow to marinate for about 20 minutes. While the shrimp are marinating, cook the pasta according to the package directions.
Step 3: Cook the shrimp. Heat a large skillet over medium heat and pour in the shrimp and any extra marinade. Cook the shrimp until they are pink and in a “C” shape. Remove the shrimp from the skillet, leaving the onions behind.
Step 4: Cook the onion. Add the red pepper flakes and cook until the onions are tender, it should take an additional 2 minutes or so. Add the flour over the onions and stir until coated and the flour starts to cook.
Step 5: Add the wine. Gradually pour in the wine and keep stirring to break up the clumps of flour. Then, add the clam juice and tomato sauce if you are using it. Stir until the ingredients are fully combined. Let the sauce cook and thicken for a few minutes.
Step 6: Remove from heat and add butter. Take the skillet off the heat and stir the butter into the sauce until it melts. Add the fresh parsley as well.
Step 7: Add the shrimp. Toss the cooked shrimp back into the sauce.
Step 8: Add the pasta. Stir the pasta into the finished sauce and enjoy!
⭐️ Hint: Use reserved pasta water if the sauce is too thick. This will help to slightly thin out the sauce without affecting the flavor.
If you love shrimp recipes like this one, you may also enjoy this Shrimp Lo Mein. recipe!
Storage Directions
- Refrigeration: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Freezing: I do not recommend freezing the pasta but you make the sauce and shrimp and freeze them separately once they are cooled. Use them within 2 months.
- Make Ahead: You may set up your shrimp to marinate ahead of cooking time if you wish. Place them in the refrigerator if it will be longer than 2 hours for safety. Don't marinate longer than 8 hours.
Serving Suggestions
- I love serving bread on the side. It’s great with butter or dipped into the extra sauce. Try my Onion Bread and Homemade Dinner Rolls with this meal.
- Pair this easy shrimp pasta recipe with a refreshing Hot Girl Summer Salad.
- For a vegetable side dish, I highly recommend Crock Pot Brussels Sprouts and Spinach and Carrots.
Want more inspiration? We've got a collection of all our favorite shrimp side dishes you will love!
Recipe Tips
- Add milk or cream: If you want an extra creamy sauce, add a splash of milk or cream to the sauce when you add the clam juice.
- Watch the garlic: When you cook the shrimp, ensure that the garlic doesn’t burn or overcook because it takes on a bitter taste.
- Salt the pasta water: This will season your pasta and amp up the flavor of the overall dish!
Recipe FAQs
Yes. Fresh or frozen shrimp are great in this recipe. Do not add the shrimp frozen, though. Thaw and pat them dry first.
Sometimes this happens after the pasta is cooked and drained. Toss it with a little bit of oil or butter to keep it from sticking. This will also make it easier to combine with the sauce later.
Allow the wine and flour time to cook. This will help to thicken the sauce.
Recipe Video
More Delicious Pasta Recipes
Do you like pasta? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Garlic Shrimp Pasta
Equipment
Ingredients
- 1-2 pounds large shrimp around 25, peeled, deveined, tail discarded
- 1 small onion diced or thinly sliced
- 1-2 tablespoons garlic minced
- 3 tablespoons olive oil or a little more to completely coat shrimp
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon crushed red pepper flakes
- 1 pound pasta your favorite variety
- 3 tablespoons all-purpose flour
- ¾ cup clam juice
- ½ cup white wine or chicken broth or apple juice
- ½ cup fresh parsley chopped
- ¼ cup butter
- 1 cup tomato sauce optional
Instructions
- In a medium bowl combine 1-2 tablespoons minced garlic, sliced onions, ¼ cup oil, ¼ teaspoon pepper and ¼ teaspoon salt. Add shrimp to bowl and toss until the shrimp is totally coated. Let shrimp marinate on the counter for about 20 minutes.
- Place a pot of water with some salt on the stove. Prepare pasta according to package directions until the pasta is al dente. Reserve a half a cup or so of the pasta water. Drain and set aside.
- Cook the shrimp until no longer pink or in a perfect C shape. If they're straight they're usually undercooked. If they form a ring or O, they're overcooked.
- Place a large skillet over medium heat. Once skillet is hot add shrimp with all of the marinade. Arrange shrimp in a single layer. Make sure all the shrimp lay flat on the pan. Leave it there and do not touch it until oil starts to bubble a little. This should take less than 2-3 minutes. No more. Remove shrimp from skillet. I use a slotted spoon or tongs to do this. Set aside. Add red pepper flakes. Cook for a few minutes until onions are tender. Stir regularly.
- Sprinkle flour all over onion mixture and keep on stirring. After a minute or two add wine and continue to stir. Add clam juice and parsley. Cook for another couple of minutes. Mixture should start to thicken. Add butter and once melted remove from heat. Add in shrimp and then pasta. Stir some more until totally incorporated. Add some of the reserved pasta water if you feel sauce is too thick. Serve immediately. Enjoy!
Notes
- Add milk or cream: If you want an extra creamy sauce, add a splash of milk or cream to the sauce when you add the clam juice.
- Watch the garlic: When you cook the shrimp, ensure that the garlic doesn’t burn or overcook because it takes on a bitter taste.
- Salt the pasta water: This will season your pasta and amp up the flavor of the overall dish!
Nutrition
This post was originally published in March 2018. It has been updated with new images and content.
Irene R says
I look forward to seeing each of your recipes. They are easy and practical. When I see a recipe I like, I just know it is one of yours. Thank you for sharing them.
Karin and Ken says
You just made my day! Thank you for your kind words. I try my best. Take care. Karin
Mike says
Hey just wanted to say thanks for the recipe it's easy and that's the way I like it. I mean who doesn't love garlic and shrimp right!?
Karin and Ken says
You are so right! I could not agree with you more! Thank you for taking the time to comment. You just made my day. All the best. Karin
Kim says
Totally comfort food. Yum!
Karin and Ken says
I totally agree! It is my favorite shrimp salad! I just love the dressing! Thank you for taking the time to comment. Take care. Karin